Lachha paratha recipe, How to make lachha paratha | Lachedar paratha

lachha paratha recipe with step by step photos –lachha paratha or lachedar paratha is a popular paratha recipe from north india, made from whole wheat flour.

its also called as paratwala paratha. in punjabi “parat” means layer and layers can be seen on the paratha when it gets cooked. its south indian counterpart is the parotta which is made from all purpose flour and eggs.

lachedar paratha is an easy paratha to make. there are some 2 to 3 techniques used for making these parathas. i usually make the lachedar parathas using this technique and one more technique. these work for me and i find them simple and easy. you can also check this mint paratha recipe where i have shared more photos of preparing the layered paratha.

i usually make the paratha of medium thickness. if you make them more thick then more layers will be visible but then you have to cook the paratha really very well so that it is not left uncooked from inside.

7: from the edge start folding and pelating the as shown in the pic below.

8: keep on pleating it like shown in the picture image or you can also fold it like a paper fan. do this till you come to the end.

9: roll the pleated dough in a tight cirlce. join the edges.

10: dust some flour and now start rolling again.

11. rolled lachedar paratha ready to be put on tawa or griddle.

12: heat the tawa. place the paratha on the hot tawa.

13. turn the lachha paratha when one side is partly cooked.

14. apply ghee on this side.

14: now turn again and apply ghee on the other side. flip again for a couple of times, till the parathas are browned evenly and well cooked. press the sides with the spatula while frying the parathas. alternatively, you could also add some ghee on the tava and then fry the lachedar parathas.

Reader Interactions

{ 24 Responses }

Dear: May all the blessings come your way. I and my wife just had our first baby, and she has been so busy. I tried your recipe and made her a few parthas and the breakfast. She loved it and could not believe that I did it on my own..

Hello Amit. I love to cook as my husband n son both love to eat varieties n ur recipes are so easy to cook n good to taste that i dont have to think a lot… i just select one and present them.. the first bite they say mmmmmm and i thank u… thanks a lot for being with me in such a way… love u…

I made it for dinner last night. Turned out good. I want to know that in step 5 do we apply ghee/oil on the top or on both sides? When rolling it in a circle the outer edge wouldn’t stick. What did I do wrong?

ayesha, ghee or oil is only applied on one side on the top. you have to press the edges lightly, so that they stick. if you use a lot of flour while rolling, then the outer edges won’t stick. so knead the dough in such a way, that it is soft but not sticky. if sticky dough is used, then a lot of flour is required while rolling the dough.

I used to make lachha paratha with a different method but with that method layers would not show up distinctly. I tried it your way and and it was a big hit! Not only were there perfect visible layers on the parathas but also they were crispier.. This is a very tasty way of making parathas. Thank you

thank you ruchi. there are a few different ways to make lachcha paratha. even i have tried them. i prefer this method as the layers get visible after roasting the parathas. and as you mention there is crispness in the parathas also.

Hi dassana..I get very little time to cook n am not so good at it…but my husband is a foodie…can kill for a good dish…whatever li’l time I have..I just check out your website n cook for him.believe u me…he loved each dish I made…thanks to u…am a huge….big…great fan of yours….thank u so much….

Hi dassana, I tried laccha parrata and came out so good except for the shape. 😉 Guess for the proper shape it needs a lot more practice. When I used to go to north Indian dhaba I used to wonder how they make laccha parrata. Seeing your recipe I felt like a cake walk. Thanks for the reciepe 🙂